Wednesday, July 21, 2010

Gluten Free Vegan Banana Waffles

Yes, I finally have a new recipe! OK, so maybe the initial idea wasn't mine. I was inspired by Food Allergy Mama's vegan banana chocolate chip waffle recipe. I was browsing her recipes and my middle daughter saw these and got very excited, then I had to tell her they were made with wheat flour. She is newly diagnosed with wheat allergies (possible celiac) and it has been a VERY difficult adjustment for her. She still cheats sometimes and then feels lousy for days! I am, therefore, trying to come up with truly amazing new recipes for her so that she won't feel so deprived...this is one of those recipes. These waffles really are wonderful. Not only do they taste delicious, but the texture is very wheat-like. I made the fist batch using Enjoy Life chocolate chips, but they stuck to my waffle iron very badly. I tried the next batch without chocolate chips and the problem was solved. These are our new favorite breakfast food. Thank you Kelly!

1 c Rice flour
½ c Millet flour
½ c Sorghum flour
½ c Corn starch (use tapioca starch if allergic to corn)
2 T Sugar
1 T Baking powder
¼ t Salt
1 2/3 c Vanilla soy milk
6 T Oil
2 T Water
1 c Mashed ripe bananas

Preheat waffle iron.
Combine flours, starch, sugar, baking powder, and salt using a wire whisk. In a separate bowl whisk together soy milk, oil, water and banana. Add the liquid ingredients to the dry ingredients and stir until just combined.
Ladle about a 1/2 c. batter on hot iron that has been sprayed with dairy free baking spray. Cook until steam is no longer escaping from the waffle iron. For standard waffles my iron says it should take 5 or 6 minutes, my waffles took 10 to 12 minutes, so I would say try doubling your waffle irons recommended time. Watching for them to stop steaming is really the best way to tell.